• Before starting, preheat oven to 450˚F. 
• To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
• Wash and dry all produce. 
• To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cup) pasta water and set aside.
• Strain orzo, then return to the pot, off heat. Stir in 1 tbsp (2 tbsp) butter.

• Meanwhile, in a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
• When the pan is hot, add onions and turkey. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains and onions are softened.**
• Season with salt and pepper.

• To the pan, add crushed tomatoes, Zesty Garlic Blend and half the Italian Seasoning (use all for 4 servings). Season with salt and pepper.
• Bring to a gentle boil, then reduce heat to medium-low.
• Simmer for 3-4 min, stirring occasionally, until sauce thickens slightly.

• Meanwhile, halve ciabatta.
• On a parchment-lined baking sheet, arrange ciabatta, cut-sides up.
• Sprinkle half the cheese on ciabatta.
• Bake in the middle of the oven 4-6 min, until golden and cheese has melted. (TIP: Keep an eye on ciabatta so they don't burn!)

• Roughly chop spinach.
• To the pot with orzo, add spinach and sauce. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if you like.) 
• Cook 1-2 min, until spinach has wilted slightly.

• Cut cheesy toasts into triangles.
• Divide orzo ragù between plates. Sprinkle remaining cheese over top.
• Serve toasts alongside.

If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef and pork mix.** Disregard instructions to discard excess fat.